processed cheese Italy

...Bio Rosso is a fresh cheese made from organic milk. The production process naturally follows all the guidelines set by the certifying body, which oversees every stage of the production cycle up to the final commercialization of the product. The processed milk is strictly from pure sheep. Bio Rosso, with a maturation period of 15 to 20 days, is treated on the rind with organic tomato concentrate. It is a bowl-shaped product, weighing approximately 1.5 kg.

... can also be further processed to create unusual dishes, both sweet and savory. For example, by blending the nuts with a bit of water and a few drops of lemon juice, you can create an excellent substitute for cream cheese. Cashews can also be crushed and added to the preparation of Asian-style risottos along with generous mixes of sautéed vegetables, spices, and herbs. They are available in a 1 kg package to ensure you have enough supply for a party or a gathering with friends.

...Grilled Eggplants PROCESSED FRESH Speck rolls filled with delicate cow's cheese Country-style Artichokes PROCESSED FRESH Mediterranean marinated sun-dried tomatoes PROCESSED FRESH Monastic-style Olives With chili, garlic, spices, salt...

At DalterFood Group, we have been passionately dedicated for over 45 years to the selection, portioning, and packaging of the finest Italian DOP aged cheeses and other Italian specialties, which we distribute worldwide. First among them is our pride and joy, the Parmigiano Reggiano, which we produce in the hills of the Appennino Reggiano at our two dairies: Caseificio Colline del Cigarello and Can...

...Greci Parma is a historic company in the 'Food Valley', renowned in the field of fresh and frozen gastronomy aimed at retail and food service professionals. It markets Parmigiano Reggiano cheese, aged in the Greci General Warehouses owned by the company itself. It also handles the sale of meats sourced from farms in the province of Parma, processed under veterinary supervision.

... the commercial starting point for the development of the project Frutti di un Territorio. It is the first supply chain in Italy that certifies the origin of the product and aims to market exclusively cheeses processed in facilities located in the Veneto region, starting from milk sourced from Veneto farms.

... investments to enable significant growth in the production of Parmigiano Reggiano: in 1960, with 107 members, the processed milk was 20,000 quintals, resulting in an annual production of 3,700 wheels; by 2005, the number of members had decreased to 24, the processed milk reached 165,000 quintals, and the wheels produced were 30,000 per year; in 2017, there were 16 members, the processed milk was 215,000 quintals, and the wheels produced were 36,000 per year.

... maintain their qualities both during storage and cooking. Products: Frozen artisanal pasta: ideal for export and storage. It is rapidly cooled right after production, preserving all the qualities of the freshly made product. Frozen seadas: cheese-filled pasta that can be cooked either fried or baked, and can be seasoned to taste with honey or sugar, or enjoyed savory. Traditional Sardinian sweets: papassini, amaretti, and tiliccas.